Go Back
+ servings
Print Recipe
peruvian green chicken and rice in a skillet with a wooden spoon

Peruvian Green Chicken and Rice (Green Arroz Con Pollo)

One pan Peruvian green chicken and rice, also called green arroz con pollo is made with an easy, flavorful green sauce and packed with delicious veggies. Top with fresh cilantro, avocado, jalapeño slices, and a drizzle of creme for a globally-inspired weeknight dinner the whole family will love!
Course Dairy Free, Dinner, Gluten Free, One Pan
Keyword arroz con pollo, green chicken and rice
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 474 kcal
Author Monique of AmbitiousKitchen.com


  • For the chicken:
  • 1 tablespoon olive oil
  • 1 ½ pounds boneless skinless chicken thighs
  • Freshly ground salt and pepper
  • For the green sauce:
  • 3 cloves garlic
  • ½ white or yellow onion, roughly chopped
  • 1 jalapeno, seeded (or leave seeds in if you like it a little spicy like me!)
  • 1 bunch fresh cilantro (reserve a few for topping the dish)
  • 1 lime, juiced
  • 2 cups low-sodium chicken broth
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • Freshly ground black pepper
  • For the rice:
  • 1 cup white basmati rice
  • 2 medium carrots, sliced
  • 1 red bell pepper, julienned
  • To garnish:
  • Fresh cilantro
  • Avocado slices
  • Jalapeno slices
  • Greek yogurt or sour cream + water to make a creme for drizzling


  1. First make the green sauce: In a large high powered blender or food processor, add in garlic, onion, jalapeno, cilantro, fresh lime juice, chicken broth, cumin, salt and freshly ground black pepper. Blend or process until completely smooth. Set aside.
  2. Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet, then a large pot will also work very well!) Add in olive oil. Once hot, add in chicken thighs and season generously with freshly ground salt and pepper. Cook until browned 4-5 minutes, then flip and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
  3. In the same skillet (it should be greased enough already for sauteing), carrots and bell peppers. Saute over medium heat for a few minutes minutes to absorb pan flavors.
  4. Slowly pour in the green sauce, bring to a simmer then fold in the rice, making sure it is evenly distributed in the pan. Add the browned chicken on top and nestle them into the sauce a bit. Once sauce is simmering, reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
  5. After 20-25 minutes, most of the liquid should be absorbed and the rice should be cooked. Serve immediately. Garnish with cilantro, jalapeno slices, avocado slices and a drizzle of sour cream if you’d like. I like to mix a little greek yogurt or sour cream with water and drizzle it over the skillet. Serves Enjoy!

Recipe Notes

If you don't like spicy dishes, then feel free to take out the seeds of the jalapeno. If you prefer things a little bit spicy, then I suggest keeping them in!

Make sure you use a white basmati or jasmine rice. Unfortunately, brown rice will take too long to cook.

Feel free to make a lower carb version by subbing in cauliflower rice.

Feel free to switch up the veggies based on what you have in your fridge.

Nutrition Facts
Peruvian Green Chicken and Rice (Green Arroz Con Pollo)
Amount Per Serving (1 serving (based on 4))
Calories 474 Calories from Fat 158
% Daily Value*
Fat 17.6g27%
Saturated Fat 5g31%
Carbohydrates 45.3g15%
Fiber 1.7g7%
Sugar 2.4g3%
Protein 36.7g73%
* Percent Daily Values are based on a 2000 calorie diet.